Preventing Physical Contamination (HACCP Lessons - Part 13)

Summary

The video script emphasizes the importance of preventing physical contamination in food preparation areas. It outlines six key points: maintaining a clean environment, personal hygiene, careful food delivery handling, proper building and equipment maintenance, keeping glass away from food prep areas, and effective pest control. These practices ensure food safety, prevent health hazards, and protect guests from ingesting contaminants.

Takeaways

• 🧼 Maintain a Clean Environment: The food preparation area must be kept clean to prevent both microbiological and physical contamination.
• 👕 Personal Hygiene: Workers should be clean, avoid wearing accessories that could fall into food, and use hair nets to prevent hair contamination.
• 📦 Careful Handling of Deliveries: Ensure food packaging is not damaged and unpack food in a separate area to minimize exposure to contaminants.
• 🛠 Equipment and Building Maintenance: Regular maintenance prevents parts from falling into food and keeps the building in a state that avoids pest infestation.
• 🚫 Avoid Glass in Food Areas: Keep glass away from food preparation to prevent broken shards from becoming a health hazard.
• 🐀 Effective Pest Control: Implement measures to prevent pests from entering the kitchen and food, as they can carry diseases and contaminate food.
• 🏠 Seal Building Entrances: Ensure no cracks or holes allow pests to enter and use screens on windows to keep insects out.
• 💀 Use of Rat Poison: If used, rat poison should only be handled by registered pest control companies to avoid contamination.
• 🍱 Store Food Safely: Keep food off the floor, in covered containers, and inspect regularly for pest intrusion.
• 🗑️ Manage Waste Hygienically: Dispose of waste promptly to avoid attracting insects and rodents, which can lead to contamination.
• 👥 Teamwork and Maintenance: Work together with maintenance to ensure a clean and safe food preparation environment.

Q & A

What are the primary concerns regarding physical contamination in food preparation areas?

The primary concerns are preventing the spread of bacteria and keeping out physical dirt such as soil, dust, and leaves to ensure food safety and quality.

Why is maintaining a clean environment crucial in food preparation areas?

A clean environment is crucial to prevent the spread of bacteria and to avoid the introduction of physical contaminants that can affect the food's safety and quality.

What personal hygiene practices should be followed by individuals working with food?

Individuals should be clean, avoid wearing clothing, jewelry, or accessories that may fall into the food, wear a hair net to prevent hair from falling into the food, and ensure that their personal hygiene is perfect.

How should food be received to minimize the risk of physical contamination?

Food should be received with undamaged packaging, and care should be taken to remove food carefully from boxes in a separate area from the food storage area to minimize exposure to physical contaminants like insects or dirt.

What role does maintenance play in preventing physical contamination?

Maintenance plays a key role by ensuring that kitchen equipment and the buildings where food is stored, prepared, and served are clean, well-maintained, and free from hazards such as chipped crockery, broken utensils, and structural issues that could introduce contaminants.

Why is it important to keep glass away from food preparation areas?

Glass needs to be kept away from food preparation areas because broken glass is a serious health hazard, especially if it ends up in food and is swallowed by guests.

What are some effective pest control measures that should be implemented in food preparation areas?

Effective pest control measures include sealing cracks and holes, using screens on windows, employing ultraviolet fly killers, and using rat poison by a registered pest control company to prevent pests from entering the kitchen and contaminating the food.

How should food be stored to prevent pest contamination?

Food should be stored off the floor and in covered containers, either by a lid or plastic wrap, and inspected regularly to ensure no pests have managed to get into the stores.

Why is waste management important in preventing physical contamination in food preparation areas?

Waste management is important because improper waste disposal can attract insects and rodents, which can then contaminate food and spread disease.

What should be done if cracks or holes are found in the building structure?

If cracks or holes are found, they must be reported to maintenance for correction as soon as possible to prevent pests from entering the food preparation area.

What are the six key points discussed in the script to prevent physical contamination?

The six key points are: maintaining a clean and hygienic environment for food storage, personal hygiene, hygienic delivery procedures, professional maintenance of buildings and equipment, keeping glass away from food preparation areas, and implementing effective pest control procedures.

Outlines

00:00

🧹 Preventing Physical Contamination in Food Preparation

This paragraph discusses the importance of cleanliness and maintenance to prevent physical contamination in food preparation areas. It emphasizes the need for a clean environment during the transport, reception, storage, preparation, and service of food. Personal hygiene is highlighted, with the recommendation to wear hair nets and avoid wearing items that could fall into food. The careful handling of food upon delivery to minimize exposure to contaminants is also mentioned. The role of maintenance in keeping equipment and buildings in good condition to avoid parts falling into food is underscored. The paragraph concludes with the necessity of effective pest control to prevent pests from contaminating food and the importance of storing food properly to avoid pest infestation.

05:00

🚮 Managing Waste to Prevent Physical Contamination

The second paragraph focuses on the proper management of waste and rubbish in food preparation areas to prevent the attraction of insects and rodents, which can lead to physical contamination. It concludes with a review of the six main points discussed in the lesson on preventing physical contamination: maintaining a clean and hygienic environment for food storage, ensuring personal hygiene, following hygienic delivery procedures, maintaining buildings and equipment, keeping glass away from food preparation areas, and implementing effective pest control measures. The paragraph encourages the audience to remember these points and offers a recap for those who need to review the material.

Keywords

💡Physical Contamination

Physical contamination refers to the presence of unwanted substances or objects in food that can pose a risk to health. In the context of the video, it is a critical issue that needs to be controlled in food preparation areas to ensure food safety. The script mentions various measures to prevent it, such as maintaining a clean environment and proper personal hygiene.

💡Microbiological Contamination

This term refers to the presence of microorganisms like bacteria, viruses, or fungi in food, which can cause foodborne illnesses. Although the video focuses on physical contamination, it acknowledges that microbiological contamination shares similar prevention strategies, such as cleanliness and hygiene practices.

💡Cleaning Roster

A cleaning roster is a schedule or plan that outlines when and how different areas or tasks should be cleaned. It is essential for maintaining a hygienic environment in food preparation areas, as mentioned in the script, to prevent both physical and microbiological contamination.

💡Personal Hygiene

Personal hygiene involves maintaining cleanliness of oneself, including wearing appropriate clothing and avoiding accessories that could contaminate food. The script emphasizes the importance of personal hygiene in preventing physical contamination, such as wearing hair nets to prevent hair from falling into food.

💡Food Packaging

Food packaging refers to the containers or materials used to protect and preserve food. The script advises checking for damaged packaging upon food delivery to prevent contaminants from entering the food storage area.

💡Maintenance

Maintenance in the context of the video pertains to the upkeep of equipment and buildings to prevent physical contamination. It includes ensuring that there are no parts of equipment or building materials that could fall into food, as exemplified by the script's mention of chipped crockery or broken utensils.

💡Pest Control

Pest control involves采取措施 to manage and eliminate pests that could contaminate food. The script discusses the importance of effective pest control to prevent pests from carrying diseases or ending up in the food, thereby causing contamination.

💡Glass

In the script, glass is mentioned as a material that must be kept away from food preparation areas to prevent the risk of broken glass becoming a physical contaminant in food, which poses a serious health hazard.

💡Waste Management

Waste management refers to the process of collecting, transporting, and disposing of waste in a way that minimizes environmental impact and health hazards. The script highlights the need for hygienic waste management in food preparation areas to prevent attracting pests that could lead to contamination.

💡Teamwork

Teamwork is the collaborative effort of a group to achieve a common goal. In the context of the video, it is suggested that working together as a team, along with maintenance, can help in effectively preventing physical contamination in the kitchen.

💡Hygienic

Hygienic practices are those that maintain cleanliness and prevent the spread of contamination. The script repeatedly emphasizes the importance of hygiene in various contexts, such as the environment, personal cleanliness, delivery procedures, and maintenance, to prevent physical contamination.

Highlights

Prevent physical contamination in food preparation areas by maintaining a clean environment to avoid the spread of bacteria and physical dirt such as soil, dust, and leaves.

Implement thorough cleaning rosters and use the correct cleaning products and procedures to ensure cleanliness.

Maintain personal hygiene by wearing appropriate clothing, avoiding jewelry and accessories that could fall into food, and using a hair net to prevent hair from falling into food.

Ensure food packaging is not damaged upon receipt and remove food carefully in a separate area from food storage to minimize exposure to physical contaminants like insects or dirt.

Maintenance of kitchen equipment and buildings is crucial to prevent parts from falling into dishes, including chipped crockery and broken utensils.

A well-maintained building reduces the risk of paint, wood, or rust getting into food and minimizes the likelihood of pests and bugs.

Keep glass away from food preparation areas at all times to avoid the serious health hazard of broken glass in food.

Prioritize effective pest control to prevent pests like rats, mice, squirrels, cockroaches, flies, beetles, and fish moths from contaminating food by carrying disease or ending up in the food.

Keep pests out by sealing cracks or holes, using screens on windows, and promptly addressing any maintenance issues.

Use effective pest control methods like ultraviolet fly killers and rat poison, administered by a registered pest control company to avoid contamination from the poison itself.

Store food off the floor in covered containers and inspect regularly to ensure no pests have entered the food storage.

Manage waste and rubbish hygienically and remove it promptly from food preparation areas to avoid attracting insects and rodents.

Work together as a team with maintenance to ensure a clean and safe kitchen environment.

Remember the six key points to prevent physical contamination: clean environment, personal hygiene, hygienic deliveries, building and equipment maintenance, keeping glass away from food preparation, and effective pest control.

Write down the six points to help remember how to prevent physical contamination and review the lesson if needed to reinforce learning.

The lesson emphasizes the importance of cleanliness, maintenance, and pest control in preventing physical contamination in food preparation.

Transcripts

[Music]

how do we prevent physical contamination

as with microbiological contamination

there are a number of guidelines and

practices

that will help to prevent and control

physical contamination

in food preparation areas

firstly the environment in which the

food is transported

received stored prepared

and served must always be clean

this is not only to prevent the spread

of bacteria

but also to keep out physical dirt such

as soil

dust and leaves

is done by implementing thorough

cleaning rosters

as well as using the correct cleaning

products and procedures

the same is true of your person

you need to be clean and ensure that you

are not wearing

any clothing jewelry or other

accessories

that may fall into the food

ensure that when you are working with

your food you wear a hair net

to prevent any hairs from falling into

the food

ensure that when food is received the

packaging is not damaged

remove food carefully from boxes and do

so in an area

that is separate from the food storage

area

this minimizes the risk of the food

being exposed

to physical contaminants such as insects

or dirt

maintenance plays a key role in

preventing physical contamination

this includes the equipment that you use

in the kitchen

as well as the actual buildings in which

you store

prepare and serve food

equipment that is not clean and

maintained could have parts falling into

dishes

including chipped crockery and broken

utensils

imagine a guest finding a screw or bits

of a broken plate or glass in their meal

similarly a building that is not well

maintained

may have paint wood or rust

getting into food as well as being more

likely to have pests and bugs

glass needs to be kept away from food

preparation areas at all times

broken glass is a serious health hazard

even more so if it occurs in food and is

swallowed by guests

effective pest control should also be a

high priority

at all times this means that certain

conditions are put

and kept in place to prevent pests

such as rats mice squirrels

cockroaches flies beetles

and fish moths from getting into the

kitchen

and also into the food

this is done for two reasons firstly

the pests could carry disease and

pathogens

which they then transfer to the food

and secondly the pest itself could end

up in the food

contaminating it

there are a number of ways that we can

prevent this

firstly keep pests out

make sure the building has no cracks or

holes through which mice

or rats can enter and use screens on

windows

to keep the insects out

if you see any cracks or holes you must

let maintenance know

and they should correct it as soon as

possible

if pests do manage to enter you will

need to use effective methods

to kill them this can include

ultraviolet fly killers and rat poison

note of course that rat poison is itself

a contaminant and so should only be used

by a registered

pest control company

thirdly food should be stored off the

floor and in containers that are covered

either by a lid or plastic wrap

it should be inspected regularly to see

that no pests have managed

to get into the stores

finally waste and rubbish should be

managed hygienically

and removed as soon as possible from

food preparation areas

as rubbish tends to attract insects and

rodents

following the above guidelines will go a

long way toward keeping physical

contaminants out of the kitchen and out

of your guests food

work together as a team and with

maintenance

and you are sure to go on the right way

good luck

let's have another look at preventing

physical contamination

in this lesson we discussed six points

to remember how to prevent

physical contamination grab a pen and

paper

and write down as many as you can

remember

see if you can remember all six points

ok let's have a look at the answers

the first way to remember to prevent

physical contamination

was the environment in which food is

stored

it must be clean and hygienic

the second point your personal hygiene

must be perfect

the third point deliveries and the

procedures of deliveries

must be hygienic at all times

the fourth point the maintenance of

buildings and equipment must be hygienic

and professional point five

glass must be kept away from food

preparation areas

can you remember the last one point six

pest control procedures must be

implemented effectively

well done on remembering all six points

if you got stuck make sure to re-watch

the lesson until you know all of the

points by heart

good luck

you